July 15, 2010

Boiling point

Back in the U.S.A.

"Seemmereeng in the vibration," is what we did after three OMs in yoga this morning. The deep throaty voice on Studio Namaste's long-haired brazilian Elka is right- it feels good to seemmer: still cooking in the aftermath of the big boil, but at a lower, constant, and less violent heat. Still changing, but with less doing.

BRFWA: Breath, Relax, Feel, Watch, Allow.
Anytime, anywhere. BRFWA.

Coconut Chickpea Curry for two

~ spam
~ 1 tsp cumin seeds
~ 1/2 onion chopped
~ 1/2 inch fresh ginger root peeled and slivered
~ 2 hot green chile peppers of choice
~ 1/2 cup canned diced (smoked) peeled tomatoes
~ 1 can chickpeas, drain and rinse
~ 1/3 C coconut milk
~ salt and pepper

1. Fry cumin seeds in spam over low heat 1 minute until fragrant/toasted.
2. Cook in onion until translucent 5 minutes.
3. Add ginger, chiles, and tomato cook 3 minutes.
4. Add chickpeas, coconut milk, and salt to taste bring to a boil.
5. Reduce heat to low and simmer* 5-10 minutes.
6. Crank on pepper.
7. Serve with basmati rice.
adapted from Vikram Vij's Elegant and inspired Indian Cuisine.
*practice BRFWA: simmer simultaneously with your dish.

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